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Biblical Kashrut הכשרות המקראי

Kashrut from the biblical perspective for the modern times

כשרות מנקודת המבט המקראית לזמנים מודרניים

R. Travis Wheeler Revised 2016

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Copyright © 2013-2016 Travis Wheeler All Rights Reserved

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Contents Introduction .................................................................................................. 4

Dedications ................................................................................................... 5

Chapter 1: Overview of Kashrut.................................................................... 6

Chapter 2: Kashrut in the Tanakh ................................................................. 8

Chapter 3: The Classes of Kashrut from a biblical perspective ..................... 9

Chapter 4: Meat .......................................................................................... 11

Chapter 5: Dairy .......................................................................................... 14

Chapter 6: Parve ......................................................................................... 15

Chapter 7: Karaite perspective on the Food Categories ............................. 17

Chapter 8: Keeping Kosher at Home........................................................... 19

Chapter 9: Keeping Kosher on the Road ..................................................... 21

Chapter 10: Practical Advice ....................................................................... 22

Chapter 11: Food Ingredients ..................................................................... 24

Chapter 12: Processed Foods ..................................................................... 29

Chapter 13: Cleaning for Pessach ............................................................... 31

Chapter 14: Parting Words ......................................................................... 37

Appendix: .................................................................................................... 37

Author Biography ........................................................................................ 43

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Introduction

In the United States keeping Kosher (Kasher in the Sephardic pronunciation) is a very difficult thing to do from a Biblical perspective. Meat and poultry consumption, from a ready to cook standpoint is on a steady downturn. The reason for such a shift is due to quick meals and fast food. This short study on Kashrut is here to help people make choices that do not violate the Torah or are questionably close. When we go to the supermarket and purchase food, we assume that all products containing a Hekhsher is acceptable to eat. This is not the case for all groups within Judaism and many products are rendered non-kosher based upon their processing or supervision. With the ever-changing food processing environment, we are challenged with the task of being mindful of what we eat and drink as what was good today may not be good tomorrow. In this version, I have updated to include the cleaning for Pessach and addressing GMO’s (Genetically Modified Organisms). While this brief is not an include-all book, it is meant to be used as a guide to help those on the biblical path. Some concepts and halakha are based the Torah while some on tradition. I want to make sure that everyone who reads this work benefits in a positive manner. As a note to my readers who may or may not agree with the opinions described in this book I will say only the following:

“Search the Scriptures well, and do not rely upon anyone’s opinion.”

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Dedications

This book is dedicated to all the Jews in Israel and the Diaspora as without Jews, we would not have Kashrut. For we are the chosen people and we are required to keep the commandments. I would like to give a special thanks to the following people: Chief Rabbi Moshe ben Yossef Firrouz of Universal Karaite Judaism in Beer Sheva Israel for being in my support through my journey to become a Shochet for the Karaite community. Without the support of Moshe there may have not been Karaite conversions in our time. Council of Hakhams in Ramle Israel for being supportive of all Karaites in our different forms. A special thanks to Rabbi John Ludemann of Kol Chesed HaTorah for believing in me and giving me the support to continue my literary achievements as I grow as a person and a leader in the community. A thanks to David ben Shaul (Karl Werner) for being there as a light to me in some of the darkest times. Whether you know it or not, it was your works that helped me to keep my head high.

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Chapter 1: Overview of Kashrut

Kashrut is the set of Jewish dietary laws. These laws have their basis in the Torah and include meat, seafood and other foods. Though the basic requirements are listed in the Torah, there is no mention of processed foods. The reason for this is simple, the world is going further away from fresh foods and more to processed foods. In biblical times, food was prepared fresh and consumed the same day and at the latest the following day. Living in industrialized countries and in a high paced society, Kashrut has had to evolve to remain a relevant part of the Jewish world. Gone are the days of the Rabbi of each community checking the vegetables grown locally and overseeing the slaughter of all meat consumed in his particular community or a neighbor community. Replacing the actual hands-on of each individual Rabbi there are many Vaad’s and organizations that have taken on the responsibility of ensuring that the foods being produced meet the standards of the community. The most notable organizations are listed below:

– The Orthodox Union of Rabbis. The OU is the world’s most recognized Kashrut certifying agency as they are one of the oldest and most respected organizations for Kashrut. The OU has been certifying companies since 1923.

– Star K is the Vaad Hakashrus of Baltimore is one of the largest Kashrus certifying agencies in the US. Star K is planning to allow for female Mashgiachs to supervise catering halls and restaurants in certain circumstances. Star K has a policy of not certifying a dairy product or establishment that is not Cholov Yisroel.

– Star D is the Dairy certifying branch of Star K for those companies who serve non-Cholov Yisroel products.

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- CRC is the Chicago Rabbinical Council. The CRC publishes many lists including a list on Kosher fish as well as beverages and other foods. There are many other national Kashrut Certifying agencies in existence. The fact that they are not listed here is in no way a reflection of the services offered by any agency. All agencies should be judged by the quality of services and their adherence to Torah. As a side note, the author has set up a Kashrut certifying agency to meet the individual needs of the Karaite community. This group is comprised of Jews who are dedicated to the Karaite methodology of determining Kashrut status of food items. Currently the group certifies Six Star Meat and Poultry and other on-farm (single instance) endeavors for individual families or groups.

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Chapter 2: Kashrut in the Tanakh

The Torah outlines the foods that are acceptable and those that are not. These foods include fruit and vegetables as well as meat and fish. When it comes to land animals, Leviticus 11:3-8 and Deuteronomy 14:4-8 give a general set of rules for the animals that are ritually clean. When it comes to fish and seafood, Leviticus 11:9-12 and Deuteronomy 14:9-10 state that anything residing in the waters is pure if it has both fins and scales. When it comes to birds, Leviticus 11:13-19 and Deuteronomy 14:11-18 gives the guidelines as to birds that are acceptable and unacceptable. Leviticus 11:20-23, 11:29-31, 11:41-44 defines the swarming things that can be consumed. In the Tanakh, there are some animals that have their true meanings lost. The reason for this is due to dispersion of the Jewish people and the loss of the use of Hebrew as a daily language. The sages went to great length to decipher the language and find the true meaning of the Tanakh as written.

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Chapter 3: The Classes of Kashrut from a biblical

perspective

The various classifications of Kosher foods are based upon the prohibition to “boil a kid in its mother’s milk”. This statement is found in the Torah at three separate locations (Ex23:19, Ex. 34:26 and Dt. 14:21). It is this repetition that led to the interpretation of not eating meat and dairy products at the same time. In review of these passages, we can deduce that it literally means to “boil a kid in its mother’s milk.

ב אמו ל גדי, בחל לא-תבשlo-tevashel gedi bachalev immo

Thou shalt not seethe a kid in its mother’s milk (mechon mamre) (Ex23:19, Ex. 34:26 and Dt. 14:21)

To look deeper into this passage, one must know what seething (ל a ,(תבש

kid (גדי) and milk (בחלב) is. Seething is to boil or cook, a kid is a young

goat and milk is of course milk. With this quite basic description of this passage, it is easily determined that we should not cook a young goat in the milk of its mother. A question is then raised, if the Miqra tells us to not perform the practice of boiling a kid in its mother’s milk then how did the prohibition against eating meat and milk come about? The simple answer is from Rabbinic decree. The reason for this decree is debatable and is not mentioned in the Talmud but there is commentary on the subject from later Rabbi’s. From a literal standpoint, one should simply not boil the young goat in its mother’s milk. The literal interpretation does not include the later additions of time between meat and dairy or not eating them at the same meal. The choice is up to the person consuming the meal yet it would be quite disrespectful to a person who adheres to the meat and dairy separation decree if you serve them a cheeseburger so be mindful of your guests or others who may use or eat from your kitchen. To further explain Kashrut, it is good to know the difference between the practices and traditions of Rabbinic Judaism and Karaite Judaism.

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Law Rabbinic View Karaite View

Separation of meat and dairy

These items may not be consumed together under any circumstances. There is also a waiting period between the time a person consumes meat and they are able to consume a dairy product. The time is generally longer if meat is eaten 1st.

Karaites may eat meat and cheese but to ensure that meat and dairy from the same animal or its offspring is consumed, some Karaites do not consume meat and cheese from the same species (i.e. a cheeseburger with goat cheese rather than cheese from a cow).

Chalav Akum Mixtures of certain foods and mixtures are considered a health risk and are therefore forbidden.

No such law exists

Gevinat Akum

Non-Jewish cheese: cheese that may have been produced with non-kosher rennet.

No such law exists yet cheese should only be used from reliable sources.

Stam Yeinam Non-Jewish wine: wine that while not produced for idolatrous purposes may otherwise have been poured for such a purpose or alternatively when consumed will lead to intermarriage.

No such law exists.

Bishul Akum Food cooked by a non-Jew: this law was enacted for concerns of intermarriage

No such law exists as any food cooked or prepared by a non-Jew would have to meet biblical requirements.

Pat Akum Non-Jewish bread: this law was enacted for concerns of intermarriage

No such law exists yet bread should be purchased from a reliable source.

Sakanah Mixtures of certain foods and mixtures are considered a health risk and are therefore forbidden.

No such law exists

The next 3 chapters will provide a basic description of each category of food as dictated by Rabbinic decree and Jewish tradition.

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Chapter 4: Meat

When it comes to meat, raw meat that is without additives, from a biblical standpoint this is quite simple. We are permitted to eat any mammal that chews the cud and has cloven hooves. For the sake of argument, I will include birds and fish in this section as well. When it comes to birds, the only written animals are doves, pigeons. Of creatures of the sea, they must have fins and scales. To be simple, I will list the mammals that are permitted for consumption:

• The ox

• The Sheep

• The Goat

• The Deer

• The Gazelle

• The Yahmur – translated ambiguously as roe deer and oryx

• The The’o – translated ambiguously could be wild goat or wild ox

• The Pygarg – unknown 100% could be a form of antelope of ibex

• The Antelope

• The Camelopardalis – unknown 100% but could be the Mouflon When it comes to birds, the list is much more difficult as there is no generic list of birds that are accepted yet there are birds that are prohibited. This list is very difficult to follow and we rely on tradition to intervene. The reason that birds are listed as meat is because some view it as Parve and some view it as meat.

• Sparrow

• Pigeon

• Turtle dove

• Quail

• Partridge

• Pheasant

• Ducks

• Geese

• Chicken

• Guineafowl

• Songbirds *note that Turkey is not mentioned yet it is consumed.

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Sounds quite simple by the above definitions doesn’t it? However, this is not so as there are many things that can occur between live animal and the supermarket. The start of the process of meat is the live animals. The commandment is for us to not eat the blood of any animal (Gen. 9:4, Lev. 17:10, Deu. 12:21-24) and to achieve this requires a method to remove blood from meat. It is this need to remove blood that led to Kosher slaughter laws (shechita). There are varying opinions when it comes to proper slaughter and these opinions have led to the research of the sages to reduce the amount of blood in meat. The live animal should not be sick or dying prior to slaughter. If an animal is sick, it should be nursed back to health prior to slaughter. If the animal is pregnant or nursing, it cannot be slaughtered. When the live animal is brought to slaughter, it should not be in a panicked state. The animal should be allowed to calm down prior to the actual Shechita step. If the animal is unable to be calmed, the animal should not be slaughtered. The first measure is the actual Shechita itself. The quick cutting of the arteries, esophagus and windpipe results in instant unconsciousness*. This is the due to the sudden loss of blood to the brain that causes the animal to be “brain dead” within seconds. The second measure is Kashering. The Kashering process is the salting and rinsing of meat to remove blood. Though this process is not detailed in the Torah, it encompasses the research of the Mitzvot by the sages to remove the blood from meat. The two above processes render meat “fit” to eat for Jews of all denominations. *Some traditions render an animal Kosher if not all 4 signs are cut (2 arteries, windpipe and esophagus). Karaite tradition holds that all 4 must be cut.

After the removal of blood, the next issue is the removal of the sciatic nerve from the hind quarters. Many processors will not process the hind quarters of meat due to the sheer difficulty of the removal of the vein and potential damage to the meat. When home slaughter and processing of meat, care should be taken to remove the sciatic nerve. To remove the nerve, there

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should be consultation with a Rabbi or a duly trained Shochet. Some no longer teach the method for removing of veins from the hind quarters due to hind quarters being rendered non-kosher so be careful to consult a specialist in Kashrut with experience removing the sciatic nerve.

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Chapter 5: Dairy

Dairy products are an area of great concern especially when it comes to cheeses and other products other than milk. When it comes to the process of making cheese, the primary issue is rennet which may be animal or vegetarian. For a cheese to be Kosher the rennet must be vegetarian or from a kosher animal. There are brands that are not certified kosher that use vegetable rennet. For the sake of brevity, I will not list them here as these companies may change their formula in the near future. Milk must be free of blood during harvest and during processing. To ensure that blood is not in the finished product, the milk should be checked for blood spots. Butter or any food prepared with dairy should be scrutinized as well as milk. Yogurt, ice cream, cookies, cakes and pies are all items that can contain dairy products and should be checked. When checking finished dairy goods, always read the ingredients list. Do not rely upon someone to tell you that nothing non-kosher is in the food as they may not have a working knowledge of Kashrut at a level to determine if an ingredient is forbidden. Though it goes without saying, only milk from a Kosher animal can be Kosher. When in foreign countries or ethnic restaurants be careful to inquire of the source of the cheese being used.

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Chapter 6: Parve

Parve products are those that are neither meat nor dairy. This includes grains, fruit, vegetables and other foods that are free of dairy or meat. Grains Grains have the potential to be infested with insects so it is of vital importance to check items produced from grains such as flour, corn, rice, wheat, barley and oats. Items when in a processed state should also be checked for not only Kashrut status but also other ingredients. It is important to understand that grain products should be inspected at home as a final verification of Kashrut. Fruit and Vegetables Fruit and vegetables are potential insect harborage points as flies and other small insects can burrow into the flesh of vegetation. All fruit and vegetables should be not only checked but also washed prior to consumption. If a portion of an item has a small part that appears to have been damaged by insects, it is permissible to remove that portion, clean the item and use it. If there is major damage from an insect, the food must be discarded. Eggs Eggs are listed as Parve but an egg has the potential of being meat as once the egg is fertilized it can grow into a bird. Commercial egg production companies do not allow a rooster in the hen houses for the express purpose of not fertilizing the eggs. Without a rooster to fertilize the eggs, they cannot grow into chicks and therefore the egg is neither meat nor dairy. Be careful when purchasing eggs from farmer’s markets and other non-commercial places unless you are 100% certain that the hens were not kept with a rooster. Taking this additional step will ensure that the eggs that you consume do not have the potential of being fertile. There is a second issue with eggs, blood. Blood in eggs would render the egg as being non-kosher (treif in Yiddish). Therefore, one should check each egg for any signs of blood and if blood is found in an egg, you must remember the passages in reference to blood (Gen. 9:4, Lev. 17:10, Deu. 12:21-24). It is advisable that the egg not be eaten but in the event of economic hardship of sheer necessity, the blood spot may be removed and the egg consumed. Seafood

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When it comes to animals of the sea, it is very simple; all Kosher sea animals must have both fins and scales. In this, shellfish are not Kosher nor are fish without fins acceptable for consumption. There is a debate, or was one, about the Hoki (Macruronus novazelandiae) as to its acceptability as a Kosher fish. The Hoki loses its scales during the life cycle and therefore has been deemed non-Kosher. On the other end of the debate, there are those who maintain that since the fish may not shed its scales until a certain age, it is Kosher if caught before its scales are shed. The choice to eat or not to eat Hoki is up to the individual. Insects Insects are listed in the parve category as they are living creatures and neither of meat nor dairy origin. The prohibition is against all flying creepy things with the exception of the arbeh, sol’am, hargol and the hagab. These four creatures are translated as the locust, bald locust, cricket and the grasshopper all according to its kind (see Lev. 11:20-23). Insects, due to them being parve can be eaten as other parve foods are consumed with or without meat or dairy.

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Chapter 7: Karaite perspective on the Food Categories

The classes of foods as mentioned above are not a part of the Karaite Halakah or mentioned in the Tanakh and are therefore not enforced. Though the classes are not enforced as a matter of law, some Karaites refrain from eating meat and dairy together out of respect for Rabbinical Jews. To go explain the Karaite perspective in more detail, the following opinions have been followed by Karaites:

Perspective Description

Full separation of meat and dairy

Some Karaites follow the Rabbinical decree to fit in with other Jews. A few maintain separate kitchens, sinks and utensils. Though this practice is followed, Karaites understand that this is not commanded.

Separation of meat and dairy from same species

Some Karaites view that meat from cattle cannot be eaten with cheese from a cow as well as the same from goats. Many will eat a hamburger with goat cheese and goat meat with cheese from cattle. The separation of species is a way to ensure that the meat from a young is not eaten with cheese from its parent.

No separation Many Karaites hold that the only separation that is if the dairy source comes from the mother of the animal being eaten. i.e. milk from a cow and eating the meat from her offspring is forbidden as it violates Exodus 23:19. Even though the commandment mentions cooking meat in milk, it is generally held that meat from an offspring should not be consumed with the milk from mother. In the United States commercial food processors primarily only kill the males and

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use the females for dairy purposes. It is always a good idea to check with the company providing meat to ensure that they are not a slaughterer of female animals. Ground beef can be especially dangerous as the meat in the production of it sometimes comes from different facilities and some may slaughter both male and female cattle so be careful.

Food Classifications In review of the Miqra, one can deduce that the classifications for foods should be as follows:

• Meat

• Dairy

• Birds

• Insects (swarming things)

• Seafood (foods from the sea)

• Vegetation

Karaites have long held the tradition of not adding or subtracting from the written Torah and therefore Kashrut in a traditional setting would not involve the separation of meat and dairy. The extension of separation of meat and dairy from the same species is a measure that has been long enacted to help ensure that the prohibition isn’t accidentally broken.

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Chapter 8: Keeping Kosher at Home

When it comes to keeping Kosher in the home, there are many considerations that must be made. The following portions provide basic guidance into keeping and maintaining a Kosher home. Commitment There must be a total commitment to keeping Kosher. Keeping Kosher is not a single person’s responsibility. If living in a home with those who are not interested in keeping Kosher then much care must be taken to ensure there is no mixing of foods. In this case, a second set of utensils may be necessary to help ensure that there are no issues. Keeping Kosher is a very significant step and must be viewed as such. Not only should the commitment be in getting the process started but also in the maintenance of keeping Kosher. Being human beings, we should work hard to create good practices that become habits. Cleaning When the decision has been made to keep clean/kosher, it is in the best to clean the entire home from top to bottom. This includes cleaning ovens, floors, walls, chairs, changing air vents and dusting especially if living in or moving to a new residence. Care should be taken to not only clean the area but to also clean the utensils that are used in the cleaning. Cleaning the mops, towels and other utensils will ensure that the cleaning cycle is complete. Product Purchase When purchasing products for the home, it is advisable to check for Kosher products. This includes not only food products but also household items. If you are unsure if a product is acceptable, you should research ingredients or consult an ingredient guide to ensure that there are no non-kosher ingredients. Maintenance of a Kosher Home Once the home is clean, products purchased and the home is livable to a Kosher standard, the home must be maintained. To maintain a Kosher home, the following should be noted:

1. All products purchased should be periodically rechecked for acceptability. Many companies change their product formulas to

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help reduce cost and may use pork, shellfish or a derivative of either. It’s better to take a moment out to check rather than assume.

2. Keeping the home clean is another major part in maintaining a Kosher home. Keeping the kitchen clean is important this includes periodically cleaning the oven, moping the floors, cleaning the refrigerator and making sure dishes are washed in a timely manner. If laundry facilities are available, they should be used to prevent a pileup of dirty clothes. Dirty clothes can be a source of un-cleanliness from dirty and stains.

3. Monitoring items that come from outside sources should be a priority to prevent un-cleanliness. When friends come over, inform them of the status of your home prior to them arriving so that they can be careful not to bring items into your home that are unclean. In the event of accidental uncleanliness entering your home, you should be careful to thoroughly reclean all items that may have come in contact with the unclean person or items. If at all possible, use disposable gloves during the cleaning process as to not unintentionally spread uncleanliness.

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Chapter 9: Keeping Kosher on the Road

When on the road, the following considerations should be made:

Consideration Detail

The Food to be eaten Is the food that is available for consumption of a Kosher species? If the answer is no, then do not consume the food. Even if the food is of a Kosher species, one must be mindful that this does not render the food acceptable for consumption.

The ingredients in the food Be mindful to check the ingredients of all foods ingredients in the food. Be sure than no pork-containing or shellfish-containing substances are within the food.

The preparation environment The environment that the food is prepared is very important. If eating at a restaurant that only serves pork and a single seafood dish, then you should be wary of the environment. If at all possible, speak to the manager and explain the diet and ask to have your food prepared on clean surfaces. If you do not trust the establishment to do this properly, ask to show the staff how to handle your food in a proper manner.

In addition to the practical considerations listed above you should also check the cleanliness of the establishment. If an establishment has an “F” grade, you can rightly assume that there will be little care in the preparation of your meal. When in a new place, ask to see the manager and explain to him/her your dietary situation and the need for your food to be prepared with care.

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Chapter 10: Practical Advice

When it comes to keeping Kosher in areas where there is no Jewish community and purchasing Kosher goods online is difficult, I will give the following advice. One should research all products, ingredients and processes to determine if a product is “Clean” in origin. The premise of keeping “Clean” is at times acceptable when “Certified Kosher” products are not available. Be mindful that “Clean” is not a substitute for Kosher foods as the production processes are not the same when it comes to meat processing. Produce: It is advisable to stick to fresh produce. Leafy vegetables must be thoroughly checked for signs of insects. You should also not consume crossbred fruit or vegetables as it is written: “Ye shall keep My statutes. Thou shalt not let thy cattle gender with a diverse kind; thou shalt not sow thy field with two kinds of seed; neither shall there come upon thee a garment of two kinds of stuff mingled together. (Lev. 19:19 JPS 1917). Dairy: When it comes to dairy products, milk is generally acceptable if it is pasteurized. Raw milk will have to be checked for traces of blood. When it comes to cheese, the rennet is the all important ingredient. We should either consume only “Certified Kosher” or cheeses which we know definitely are produced with vegetable rennet. When it comes to yogurt, the gelatin is the most important (from a Halakhic standpoint). Yogurt uses gelatin and the gelatin must be from a Kosher animal or vegetarian source. Many yogurts use animal gelatin and primarily use pork as it is inexpensive so be diligent in your search for a yogurt that is not already “Certified Kosher”. Meat: When it comes to products that contain meat, the practical advice is to keep Kosher if at all possible. When this is impossible, return to the scripture (Leviticus and Deuteronomy), and search diligently in the commandment to not eat the blood. It is a tradition to only consume meats that we can verify was handled properly not only in the slaughter but the handling of the blood. When purchasing non-kosher meat, be careful to determine the source of the meat as there are some meat processors who slaughter both male and female animals. The issue with the slaughter of female animals is when the female is pregnant so there should be care in the selection of meat sources. As said above it is always best to Keep Kosher.

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If in an area where there is a fresh meat market, it may be of an advantage to seek the butcher and find out what animals he slaughters or cuts. The reason for this is to determine whether pork is being processed with the same equipment and knives as “clean” meats.

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Chapter 11: Food Ingredients

In the production of many foods, there are many ingredients to consider. While all are not mentioned below, many of these ingredients are used in the production of food. Casings Sausage and hotdogs are normally placed in casings during the cooking process and in some cases, the casing remains in the package. In the production of hotdogs, the casing is removed prior to packaging. This casing can be of beef, pork or artificial (plastic) origin. Here we will discuss natural, collagen, cellulose or plastic casings. Natural casings are produced from the intestines of beef, lamb or pork and are a preferred casing in the food industry. Organic sausages are all produced in natural casings as other casings do not meet the criteria for organic production. Natural casings are used for many smaller food processors as well as processors who produce “traditional” sausages or hot dogs. Collagen casings are made using the collagen in beef hides, pig hides as well as the bones and tendons. There are also some made of poultry or fish. Collagen casings are very popular due to the simplicity of production and lower cost as compared to natural casings. This type of casing is more durable than natural casing and can give better weight and size control over the finished product. Cellulose casings are normally made from cotton linters or wood pulp. These casings can be used to make “red hots” and are peeled after cooking. This type of casing can be used to make casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches. This type of casing Is permeable to smoke and water vapor (both components of the cooking process). Plastic casings are extruded and are generally not permeable and is therefore used for non-smoked or steamed products. Plastic casings can be made from polyamide, polypropylene or polyethylene. Polyamide casings can be oriented or non-oriented. The oriented polyamide cases are shrinkable and are used in many deli meat processes as they shrink around

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the meat being cooked. Non-oriented polyamide casings do not shrink and therefore allow for expansion of the meat during the cooking process. Knowing the basics of the most popular types of casings, there is a Kosher, vegetarian casing on the market. This casing can be used to make various types of meats and sausages and is the only casing used by the author when processing any smoked or processed sausages. These casings are non-GMO and are the perfect choice for home use. Rennet Rennet is an ingredient in the production of cheese that is produced in the stomachs of any mammal. There are also vegetarian sources of rennet that are suitable for vegetarians. The primary issue with most cheese in the US is that it is produced with rennet from the stomach of a non-kosher animal. This can be extremely tricky when it comes to non-kosher animal slaughter as some company’s slaughter pregnant mothers. This is in violation of the following passage:

ה-ושור, או ת--ש חד-אתו וא .בנו, לא תשחטו ביום אve-shor ov-seh otov ve·'et-be-nov lo tish-chatu be-yom e-chad

And whether it be cow or ewe, ye shall not kill it and its young both in one

day. (Lev. 22:28)

We are therefore forbidden from consuming the produce of such a slaughter. Gelatin Gelatin is an ingredient in many foods. Gelatin can be made with animal, fish or other materials. Most gelatins in food products are of animal origin. Gelatin made from animal bones and skin is normally processed using various chemical processes to achieve the final product. There are some companies that use Kosher hides to make gelatin yet the process involves the use of lye and depending on the preference of the eater may not be acceptable for consumption. When it comes to Kosher gelatin, there is also the consideration of the Batel b’shishim (nullification in 60) which states that as long as the non-kosher portion is 1/60th of the total of the food, then it is still Kosher. This applies for accidental mixing of non-kosher food with kosher food. This could mean that if a gelatin factory accidentally processed non-kosher bones or hides with

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kosher substances, as long as 1/60th or less of the complete mixture is non-kosher, it is still acceptable. Gelatin made from fish is acceptable for consumption as long as it is produced from Kosher sources. Many companies will list the type of fish gelatin that is in their products. If you are unsure, please contact the company directly. Gelatin made from vegetarian sources is safe to eat and products made of this gelatin may be safe to eat if all other ingredients are Kosher. Common gelatin substitutes are made with Agar Agar, Carrageenan, Kuzu, pectin, konjak, guar gum and/or xanthan gum. These substances are all acceptable for vegetarian use and can be used in the Kosher home or in foods that require gelatin. In short, gelatin is a very tricky substance and care should be taken to ensure that only Kosher gelatin is consumed. Whenever possible it is recommended that gelatin from animal sources be scrutinized and gelatin from fish be used if a suitable vegetarian alternative is not available. GMO’s GMO’s or Genetically Modified Organisms are becoming prevalent in the food processing industry with items from vegetables to fruits to animals. The biblical position of GMO is below:

ת יט מתך לא--חקתי, תשמרו-א תרביע כלאים, שדך -בה

-לא ד כלאים שעטנז, ל ג יךתזרע כלאים; וב ה על .א יעלLeviticus 19:19

ן תזרע כרמך, כלאים:-לא ט ר -פ אה הזרע אש תקדש, המל

ם .תזרע, ותבואת, הכרDeuteronomy 22:9

The purpose of mentioning this is that not all GMO products are created using this type of mixing however, the gene splicing in animals and modification of a plants DNA to be a different color are not good. Please see this quote from the GMO Wikipedia page “The first genetically modified crop, an antibiotic-resistant tobacco plant, was produced in 1982. China was the first country to commercialize transgenic plants, introducing a virus-resistant tobacco in 1992. In 1994 Calgene attained approval to commercially release

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the Flavr Savr tomato, the first genetically modified food. Also in 1994, the European Union approved tobacco engineered to be resistant to the herbicide bromoxynil, making it the first genetically engineered crop commercialized in Europe. An insect resistant Potato was approved for release in the USA in 1995, and by 1996 approval had been granted to commercially grow 8 transgenic crops and one flower crop (carnation) in 6 countries plus the EU.”1 As you can see GMO products have been slipping their way into our food supply as well as in many consumer products. The pro-GMO community states that food produced from GMO crops is not inherently riskier to human health than conventional food, but should be tested on a case by case basis2. This translates to a recipe for disaster especially not knowing when this testing will occur. Will it happen before or after people have adverse health effects as sometimes occurs in the case of medicines. As a Torah observant person, you should not consume GMO products. In the United States currently there is no federal law stating that GMO products should be labeled as such so do your research. In some other countries GMO products will be labeled as such to allow the consumer to determine what foods they consume. Though currently there are no GMO animals being used in the field on a commercial basis, it is of note that this may become an issue once it is approved (may it be rejected) for use in commercial meat processing. I know some may ask why is GMO important when it comes to Kashrut, the simple reason is because not only of the mixing of seeds but the unknown result of their use and consumption. A shock came when this subject was researched and the following statement was identified “According to the Orthodox Union, the strictest interpreter of Halachic laws, GMOs do not pose a concern. "The Halachic implications of bio-engineered foods with possible genes from non-kosher sources has been studied at length by the Orthodox Union's Rabbinical Kashruth Advisory Board, headed by the renowned Rabbi Israel Belsky of Mesivta Torah V'daath and Rabbi Hershel Schechter of Yeshiva University," states the OU. "The conclusion of this Rabbinical Board was that such genetic manipulation does not present any Kashruth problems

1 Source: https://en.wikipedia.org/wiki/Genetically_modified_organism

2 Source: https://en.wikipedia.org/wiki/Genetically_modified_organism#Controversy

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whatsoever."3 If you combine the OU position with the statement on testing on a case-by-case basis, you find a bit of a conundrum. On the one hand we have one source stating that GMO products should be tested on a case-by-case basis then the world’s largest Kashrut certifier basically gives a blanket approval to GMO products. While I am not saying to boycott OU but be very mindful of where your food comes from.

3 http://www.agbioworld.org/biotech-info/religion/halal.html

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Chapter 12: Processed Foods

In this parting chapter I will take a minute to explain some of the issues with processed foods.

1. Handling – The major reason to be wary of processed foods is the amount of handling of the food prior to it arriving to you. I will explain the process of making (non-kosher) chicken nuggets to help you to understand better. This process is based upon a single-source facility. There are some facilities that begin at the step of Grinding and finish the process. This is merely a sample of a process.

Production Step Handled by A person

Live Catch Live Catching is the process of people going to the growout farms and physically catching each chicken.

Live Hang (at the facility)

The live hanging process involves hanging each individual chicken on the production line to go to slaughter.

Slaughter The slaughter process may be done by a person or a machine so there could be handling or not.

Scalding No, but the chicken goes through a hot water bath that thousands of other chickens will go through during the day. Do you know if you have chicken #1 or 100,000 in your nuggets??

Plucking The chickens are normally not touched during this process

Evisceration Rehang

The chickens are hung from the picking line to the Evisceration (gut removal) line. This is primarily done by hand yet there are companies who have developed automatic rehang systems to aid in the rehang process.

Evisceration Process

The evisceration process may have multiple touches depending on if there are any issues found on the chickens.

Chilling The chilling process involves chickens being chilled in a pool of cold water with thousands of other chickens.

Processing Rehang Processing rehang is performed by hand to send

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the chickens to the cutup or deboning lines.

Deboning The deboning process is done by hand and can have up to 8 different people handle the bird as it travels down the line.

Debone Inspection The deboned meat is then either handled by hand or it goes through a machine that will x-ray the meat to identify if there are bones in the meat.

Grinding After production, the meat is ground and vacuum chilled

Forming and Grading

The meat is then formed in a machine and will then be graded to ensure that the shapes are consistent. In the event that a shape is not correct, the meat will be removed from the line and reground or reformed.

Breading The breading step is normally hands-off yet if there are pieces that are not properly covered, they are removed from the line.

Frying The frying process does not involve touches yet involved the chicken nuggets going through a fryer to achieve the proper color and proper cooking (if fully cooked)

Freezing The freezing process is hands-off with the nuggets traveling through a freezer. This process will prepare the nuggets for later preparation.

Inspection After the process has been completed, the nuggets are inspected one final time. This is normally done by hand because the personnel are checking for stuck pieces, improper breading or other issues with appearance.

Bagging The finished nuggets are bagged by a machine.

2. Ingredient substitutions – At times companies will substitute inferior

products for those that may not be halakhically acceptable. A breading that is Kosher may be substituted for one that may have a pork derivative especially if the finished product is not destined for Kosher certification. In the industry this is called requesting a processing variance. The variance is for the facility to use the alternate ingredient for a specified period. Normally companies have no problem with approving a variance as long as the finished product tastes the same. It is this major point that keeping Kosher is vital.

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Chapter 13: Cleaning for Pessach

Relevant Biblical Passages:

לו אך ביום הראשון, תשביתו --שבעת ימים, מצות תאכ

ם: יכ ש ההוא -כי כל שאר מבת ץ, ונכרתה הנפ ל חמ אכ

ל .יום השבעי-מיום הראשן, עד--מישראExodus/Shemot 12:15 – Seven days you shall eat unleavened bread; on the very first day you shall remove leaven from your houses, for whoever eats leavened bread from the first day to the seventh day, that person shall be cut off from Israel.

יח ב, ת ר ש, בע אכלו, בראשן בארבעה עשר יום לחד

ש מצת: שרים, לחד חד וע ב--עד יום הא שבעת יט .בער

ם:--ימים יכ א בבת ת, -כי כל שאר, לא ימצ צ ל מחמ אכ

ל עדת ישרא ש ההוא מ ץ--ונכרתה הנפ זרח האר ר, ובא .בג

ת, לא תאכ -כל צ ם, תאכלו, מצותמחמ יכ .לו; בכל, מושבתShemot 12:18-20 – In the first month, from the fourteenth day of the month at evening, you shall eat unleavened bread until the twenty-first day of the month at evening. No leaven shall be found in your houses for seven days. For whoever eats what is leavened, that person shall be cut off from the community of Israel, whether he is a stranger or a citizen of the country. You shall eat nothing leavened; in all your settlements you shall eat unleavened bread.

It's that time of year once again. We are all getting prepared for our Passover Seder and the joy the story of the Exodus story brings but before that, we have to clean. Before we begin the cleaning process, there are a few things we have to know such as what must be removed and what has to be cleaned. It can sometimes become a very confusing situation to the untrained person to know what to do to properly clean for Pessach. This section of Biblical Kashrut is to help make the process painless.

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What items are permitted and what must be removed Prior to cleaning for Pessach, we must know what items are permitted and what items are to be removed. The Torah has 3 classifications of items that must be removed. These are Se'or, Chametz and Mahmetzet. Definitions of the three are below to give an idea of what items are not permitted during Pessach. Se'or: Seor refers to a mixture of flour and water that has soured and on account of its souring cannot be eaten. It is, however used to help dough leaven1. Because Se’or is not traditionally eaten, we find that the text does not forbid its consumption but rather forbids that “Se’or … be found in your households” (Exodus 12:19). By contrast, the text forbids “eating”

chametz and mahmetzet ) Exodus 12:15 and Exodus 12:20, respectively).4 Chametz: Chametz refers to any mixture that has been leavened. This includes any item that is flour and a leavening agent. Cookies, crackers, breads and other items that contain leavening agents fall into this category. The following grains are considered Chametz and must be removed: wheat, spelt, barley, oats, rye and millet5

4 Mikdash Meat Section 5 Chag Hamatzot (www.karaites.org)

5 "The sage Yosef Kirkisani said that only the five types of grain can be made into Hametz, namely,

wheat, spelt, barley, oats, and rye. It has also been said that if experimentation shows that a thing can become

leaven then it can be used to make Matzah. However, all the other 'seeds' such as bean, lentil, pea, millet, and

rice flours do not leaven but spoil [lit. stink]. And the sage our teacher Aharon (author of Etz Hayyim) said

that all of these matters can become known through experimentation and he has spoken well for millet flour if

left with water for a number of days does leaven. Therefore, in truth, there are six types of grain that can

leaven and from which Matzah can be made: the aforementioned five as well as millet. And if Hametz is made

from any of these it must be destroyed... and so too any alcohol made from the five types of grain [e.g. beer] or

from millet. But some of the fools in our times who pretend to be wise do not eat anything that ferments based

on the verse 'no leaven shall you eat' such as fermented milk [i.e. yogurt, etc.] and fruits soaked in water; they

also refrain from eating beans and rice and any type of 'seed' and this is because of their foolishness and their

lack of knowledge..." [Elijah Baschyatchi (15th century), Aderet Eliyahu, Ramla 1966, pp.133-134]

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Mahmetzet: refers to any mixture of food that contains chametz but is not bread. For instance, “Median beer” is mahmetzet because it is produced by taking bread, soaking the bread in water and then allowing the mixture to sit in the sun for many days. The mixture is then ground up and mixed with more water so that it can then be drunk as an alcoholic beverage. In general, any alcohol (even if bread is not used as an intermediary) made from any of the grains is considered mahmetzet. Now that we know descriptive terms of what must be removed, let’s go into specific items that must be removed. The table below is a non-exhaustive list of items and the category that it falls into. Category Specific Items

Se'or Yeast starter, sourdough, portions of dough used to help future with future bakes.

Chametz Items made with wheat, spelt, barley, oats, rye and millet. This includes many baked goods, cereals,

Mahmetzet Beer, wine, liquor, vinegar, leavening agents such as yeasts

With the understanding of what is not permitted, we are able to deduce that anything that is permitted is okay. Right? Wrong!! On the surface, we should be able to look at a label and know exactly what is permitted and what is forbidden. The problem with the advances in technology in the food industry, ingredients can be very tricky. There is also the matter of Kitniyot (legumes). Kitniyot includes rice, corn, sunflower seeds, sesame seeds, soy beans, peas, and lentils. The custom of not consuming kitniyot is an Ashkenazi Rabbinical custom and is followed by Jews that practice this form of Rabbinical Judaism. The Sephardic ruling is that Kitniyot is acceptable for consumption as they do not leaven. The purpose of mentioning this here is to help Karaim understand the term and to understand that if you invite an Ashkenazi Jew to your home for your Pessach Seder, be respectful of their custom. The choice to consume Kitniyot is at the hands of the host however, it is best to make them aware that Kitniyot may be served at the Seder.

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Below is a practical chart of items and advice on their use during Pessach. Item Advice

Meats Only purchase raw meat as some yeasts may be added to processed meats. There are some seasoning processes that add questionable ingredients that may not be permitted.

Drinks No alcoholic beverages are permitted. Only fresh juices should be purchased. When it comes to soda, many are acceptable based upon the acceptability of Kitniyot by Karaim. If a person is taking the strictest approach, then only soft drinks with sugar are acceptable. Coca Cola has a line of Pessach approved soft drinks flavored with sugar rather than Corn Syrup.

Baked Goods As a general rule any baked good that contains any Chametz are unacceptable. If baking your own goods, be careful to not use any leavening agents in the preparation of these items.

Processed Foods Processed foods should be avoided if possible to help ensure that there are no leavening agents. Many foods contain yeasts, vinegars or other forbidden items. Be very diligent when consuming processed foods during Pessach. If you don’t know 100% what the ingredients are, it is best to take the precaution of not consuming it.

What to do with Leaven that can't be burnt or discarded? When it comes to the leaven that must be removed, there are a few options. While all options may not be practical and this is not a non-exhaustive list.

• Throw it away: It goes without saying that any leavening or leaven containing food products should be thrown away. This is definitely the case when it comes to opened containers and small amounts. Some charities or others may accept these so it may be a good idea to try these options if available.

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• Donate to Charity: Any unopened or unused leavening agents or leaven containing items should be donated to a local food bank or other charitable organization. Always check in advance to ensure that the food is accepted.

• Give to non-Jews: Any items can be given to anyone who is not Jewish or Torah observant. It is to note that we must inform them of the reason that we are giving it to them so as to not deceive the recipient.

Cleaning Instructions Cleaning for Pessach is to be a “search and destroy” mission. Once you have removed the obvious leavened items from the home or properly contained them, you have to start the cleaning process. The various rooms and areas of the house are to be cleaned in the following manner.

• Kitchen – The kitchen is the “heart” of the home and will be a major source of leaven and leavening agents. Remove all items from cabinets and the pantry. Place them in a box, bag or other area during the cleaning. Clean the empty cabinets by wiping them out completely and ensure that there are no residual soils or potential leavening agents. All counters are to be wiped after cleaning and sinks should be thoroughly cleaned. The refrigerator is to be completely emptied with racks, shelves, and other areas cleaned. The freezer also should be cleaned which may include thawing of the freezer if required.

• Dining areas – Any area where leaven may have existed should be cleaned and all furniture moved to properly clean under items.

• Non-eating areas – All areas should have floors mopped or vacuumed if carpet exists. Any chairs that have removable covers should be cleaned. Closets or food storage areas should be cleaned as well.

• General cleaning guidelines – Use many clean towels to achieve cleaning and prevent the spread of leaven to clean surfaces. Clothes, sheets and other washable items should be washed prior to Pessach. All items that can be wiped should be

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wiped to remove any potential leaven or leavening agents. The cleaning should encompass the entire house to ensure that leaven is removed. Be diligent in the search and removal. Pessach cleaning can be a “spring cleaning” of sorts in which all areas of the home can be cleaned in the search for Chametz and other forbidden items.

The cleaning method above is a very strict approach however it can help to ensure that you completely remove the leaven. As with any and all Halacha, consult a Rabbi or Hakham if you have any questions in reference to proper cleaning for Pessach.

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Chapter 14: Parting Words

In this parting chapter I will take a minute to give a person the reasons to keep Biblically Kosher.

1. Because the Torah says so: This is the most important reason that we should maintain the biblical laws of Kashrut. When determining what is or is not acceptable, it is always best to take the most stringent view unless you are absolutely sure.

2. There is little excuse not to: I have experienced people say that they can’t afford to keep Kosher. This may be true that finances play a part in keeping the laws of Kashrut yet one may need to change some of their spending habits. Many people prefer to shop for groceries at a specified time. I have found that if living in an area where Kosher meat in unavailable, you can always have it shipped to you (kosher.com, grillerspride.com, Kashrut.com, mykoshermarket.com). The cost to have it shipped may be a bit much but is you save (and have the space), you can make monthly or bi-monthly purchases.

3. Because it can be healthy: Kosher food is quite healthy as it does not allow for the inclusion of pork or pork derivatives.

Though I did not go into great detail on all points, which would have resulted in a textbook, I hope that the small book I have written will assist you in making more informed choices when shopping or deciding to keep Kosher or not. While this pamphlet is a start, it is not a “Bible” on Halakhah. You should always scrutinize foods and their sources. It takes years to learn the Halakhah on Kashrut (from the Rabbinical standpoint) and you should not only rely on your own opinion but also check the Tanakh for support of your opinion.

Appendix:

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Bibliography Biblical quotes Mechon-Mamre.org

Kosher Fish List

Albacore Alewife Amberjack Anchovies Angelfishes and butterfly fishes Ballyhoo Barracudas Atlantic Pomfret or Ray's Bream Barramunidi Bass Bigeyes Blackfish Blacksmith Blueback Bluefish or snapper blue (Pomatomus saltarix) Bluegill Blue Marlin Bocaccio Bombay duck Bonefish Bonito Bowfin Bream Brill Buffalo Fishes ButterFishes Butterfly fish Cabrilla Calicobass Capelin Carps and minnows Carosucker

Monkeyface prickleback Mooneye Moonfsh Mossbunker Mouthbrooder Mullet Mullets Muskellunge Mutton hamlet Muttonfish Needlefishes Opaleye Palometa Parrotfishs Patagonian Toothfish (Dissostichus eleginoides) Perch Perches Permit Pickerel Pigfish Pike Pikes Pikeperch Pilchard Pinfish Plaice Pollock Pomfret Pompano Porgies and sea breams Porkfish Poutassou

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Caviar (Must be from a kosher fish) Cero Channel bass Char Chilean Sea Bass Chilipepper Chinook Chup Cichlids (Family Chichilidae), Including: Tilapias Cigarfish Cisco Coalfish Cobia, cabio, or black bonito Codfishes Coho salmon Corbina or Corvina, Cottonwick Crapplie Creville Croacker Crucian carp Cubbyu Cunner Dab Damselfishes Doctorfish Dolly Varden Dolphin fishes or mahi-mahis Drums and croakers Eulachon Flounders (But not including: European turbot (Scophthalmus maximus or Psetta maximus). Fluke Flyingfishes and halfbeaks Frostfish Gag Garibaldi Giant kelpfish (Heterostichus rostratus)

Prickleback (Rockprickleback is not kosher). Queenfish Quillback Rabalo Ray's bream Red snapper Redfish Roach Rock bass Rockhind Rockfish Rosefish Rudderfish Runner Sablefish or black cod Sailors choice Saithe Salmon Sardine Sargo Saug Scamp Schoolmaster Scorpionfishes Scup Sea bass Sea basses Sea bream Sea chubs Seaperch Searobins Seatrout Shad Sheepshead Sierra Silversides Skipjack Sleeper Smallmouth bass Smelts

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Gizzard shad Goatfishes or surmullets Gobies Goldeye and mooneye Goldfish Grayling Graysby Greenlings Grindle Grouper Haddock Hake Hakes Halfbeak Halfmoon Halibut Hamlet Hardhead Harvestfish Hawkfishes Herrings Hind Hogchocker Hogfish Horse mackerel Jack Mackerel Jacks and Pompanos Jacksmelt Jewfish John Dory Kelpfish Kingfish Ladyfish, or tenpounder Lafayette Lake Herring Largemouth bass Leatherback Lingcod Lizardfishes(Family Synodontidae) Lookdown Mackerel

Snapper blue Snappers Snooks Sockeye salmon Sole Soles Spadefishes Spanish mackerel Spearing Splitttail Spot Sprat Squawfish Squirrelfishes Steelhead Striped bass Suckers Sunfishes Surfperches Surgeonfishes Tang Tarpon Tautog Temperate basses Tench Tenpounder Threadfins Tilapia Tilefishes Tomcod Tomtate Tomsmelt Tripletail Trouts and whitefishes Tuna Turbot Unicornfish Wahoo Walleye Walleye pollock Warmouth

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Mackerels, Atka Mackerels and tunas Mahimahi Margate Menhaden Menpachii Merluccio Milkfish or awa Mojarras

Weakfishes WhiteFish Whiting Wrasses Yellowtail Yellowtail snapper

Non-Kosher Fish Angler See:Goosefishes Basa (Pangasius bocourti) Beluga See: Sturgeons Billfishes (Family Istiophoridae). Including fishes (Istiophorus species); Marlins and speishes (Tetrapterus species, Makaira species). Blowfish See: Puffers Bullhead See: Catfishes Burbot See: Freshwater Cod Cabezon See: Sculpins Catfishes (Order Siluriformes). Including: Channel catfish (Ictalurus punctatus); Basa (Pangasius bocourti, Swai, Tra (Pangasius hypophthalmus) Cutlassfishes (Family Trichiuridae) including: Cutlassfishes (Trichiurus species) Scabbardfishes (Lepidopus species) Dogfish See: Bowfin, Sharks Eels (Order Anguilliforms). Including American and European eel (Anguilia rostrata and Anguila anguila) ; Conger eel (Conger oceanic us) . Gars (Order Semionotiformes). Freshwater gars (Lepisosteus species). Freshwater Cod (Family Gadidae), Burbot, lawyer, or freshwater ling (lota lota). Goosefishes or anglers (Lophius species) Grayfish See: Sharks Hoki (macruronus novaezelandiae) also known as Blue Hake Lampreys (Family Petromyzontidae) Lanceor Launce See: Sand lances Lawyer See: Freshwater Cods Leatherjacket See: Jacks (Oligoplites saurus) Lomosuckers (Family Cyclopteridae). Including: Lumpfish (Cyclopterus lumpus); Snailfishes (Liparis species).

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Marlin See: Billfishes Monk fish (added by Rabbi Donneal Epstein in consultation with Dr. Atz) Midshipman See: Toadfishes Ocean pout or eelpout (Macrozoarces americanus) Oilfish (Ruvettus pretiosus) Puffers (Family Tetraodontidae). Paddlefish See: Sturgeons Pout See: Ocean pout Puffers, blowfishes, swellfishes, sea squab (Sphoeroides species) Ratfish See: Sharks Ray See: Sharks Rock prickleback or rockeel (Xiphister mucosus) Sailfish See: Billfishes Sand lances, launces, or eels (Ammodytes species) Sculpins (Family Cottidae). Including: Sculpins (Myoxocephalus species, Cottus species, Leptocottus species, etc.). Cabezon (Scorpaenichthys marmoratus); Searaven (Hemitripterus americanus) Searaven See: Sculpins Sea squab See: Puffers Sharks, rays and their relatives (Class Chondrichthyes). Including Grayfishes or dogfishes (Mustelus species, Squalus species); Soupfin shark (Galeorhinus zyopterus); Sawfishes (Pristis species); Skates (Raja species); Chimaeras or ratfishes (Order Chimaeriformes). Skates See: Sharks Snake mackerels (Gempylus species) Spoonbill cat See: Sturgeons Sturgeons (Order Acipenseriformes). Including: Sturgeons (Acipensen species, Scaphirhynchus species); Beluga (huso uso); Paddlefish or spoonbill cat (Polyodon spathula) Swordfish (Xiphias gladies) Toadfishes (Family Batrachoididae). Including: Toadfishes (Opsanus species); Midshipment (Porichthys species). Tiggerfishes and firefishes (Family Balistidae). Triggerfishes (Balistes species, Canthidermis species) Tra (Pangasius hypophthalmus) Trunkfishes (Family Ostraciidad). Trunkfishes and cowfishes (Lactophrys species). WolEshes (Family Anarhichadidae). Including: Wolffishes or ocean. catfishes (Anarhichas species)

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Author Biography

About the Author: R. Travis Wheeler

Travis Wheeler was born in Pelham Georgia to a non-religious mother. The search for Judaism led him to Karaism. After years of study he decided to join the Karaite community via the Karaite Jewish University. During the conversion process he asked about Karaite Kashrut, more or less where do Karaites buy meat and the answer was shocking. The community outside of Israel had no Shochet or Kashrut council. This process led him to Chief Hakham Moshe Firrouz (at the time he was the Secretary of the Religious Council of the Karaite Council of Sages) who was more than happy to assist yet there was one catch he had to train in Israel. So in 2010 Travis made a series of trips to Israel to learn Karaite slaughter and inspection procedures. After the certification was completed, Travis continued his studies on an independent basis as there are no Karaite education opportunities after joining Israel other than study with the Karaite Hakhammim in Israel. Travis is also the owner of Six Star Foods a food processing company that takes pride in knowing where our meat comes from. Travis sits on the UTOM (Union of Torah Observant Minyamin) board and serves as a Vaad Rabbi teaching Karaism.

A personal note from the Author:

I enjoin everyone to take this in conclusion as my view on Torah study, “For this commandment which I command thee this day, it is not hidden from thee, neither is it far off. It is not in the heaven, that thou shouldst say, Who shall go up for us to heaven, and bring it to us, that we may hear it, and do it? Nor is it beyond the sea, that thou shouldst say, Who shall go over the sea for us, and bring it to us, that we may hear it, and do it? But the word is very near to thee, in thy mouth, and in thy heart, that thou mayst do it.” (Devarim/Deuteronomy 30:11-14 Koren Jerusalem Bible)